Search Results - "Savenkova, Tatyana"

CHARACTERISTICS OF THE DIMENSIONAL PARAMETERS OF THE MAXILLARY TEETH AMONG THE POPULATION OF KRASNOYARSK IN THE XVII–XXI CENTURIES by Bayburin, Rinat F., Medvedeva, Nadezhda N., Baksheeva, Svetlana L., Savenkova, Tatyana M.

“…Background. Studies devoted to the analysis of the odontological features of paleoanthropological material and modern population reveal epochal changes in…”
Get full text

The formation of human populations in South and Central Asia by Narasimhan, Vagheesh M, Patterson, Nick, Moorjani, Priya, Rohland, Nadin, Bernardos, Rebecca, Mallick, Swapan, Lazaridis, Iosif, Nakatsuka, Nathan, Olalde, Iñigo, Lipson, Mark, Kim, Alexander M, Olivieri, Luca M, Coppa, Alfredo, Vidale, Massimo, Mallory, James, Moiseyev, Vyacheslav, Kitov, Egor, Monge, Janet, Adamski, Nicole, Alex, Neel, Broomandkhoshbacht, Nasreen, Candilio, Francesca, Callan, Kimberly, Cheronet, Olivia, Culleton, Brendan J, Ferry, Matthew, Fernandes, Daniel, Freilich, Suzanne, Gamarra, Beatriz, Gaudio, Daniel, Hajdinjak, Mateja, Harney, Éadaoin, Harper, Thomas K, Keating, Denise, Lawson, Ann Marie, Mah, Matthew, Mandl, Kirsten, Michel, Megan, Novak, Mario, Oppenheimer, Jonas, Rai, Niraj, Sirak, Kendra, Slon, Viviane, Stewardson, Kristin, Zalzala, Fatma, Zhang, Zhao, Akhatov, Gaziz, Bagashev, Anatoly N, Bagnera, Alessandra, Baitanayev, Bauryzhan, Bendezu-Sarmiento, Julio, Bissembaev, Arman A, Bonora, Gian Luca, Chargynov, Temirlan T, Chikisheva, Tatiana, Dashkovskiy, Petr K, Derevianko, Anatoly, Dobeš, Miroslav, Douka, Katerina, Dubova, Nadezhda, Duisengali, Meiram N, Enshin, Dmitry, Epimakhov, Andrey, Fribus, Alexey V, Fuller, Dorian, Goryachev, Alexander, Gromov, Andrey, Grushin, Sergey P, Hanks, Bryan, Judd, Margaret, Kazizov, Erlan, Khokhlov, Aleksander, Krygin, Aleksander P, Kupriyanova, Elena, Kuznetsov, Pavel, Luiselli, Donata, Maksudov, Farhod, Mamedov, Aslan M, Mamirov, Talgat B, Meiklejohn, Christopher, Merrett, Deborah C, Micheli, Roberto, Mochalov, Oleg, Mustafokulov, Samariddin, Nayak, Ayushi, Pettener, Davide, Potts, Richard, Razhev, Dmitry, Rykun, Marina, Sarno, Stefania, Savenkova, Tatyana M, Sikhymbaeva, Kulyan, Slepchenko, Sergey M, Soltobaev, Oroz A, Stepanova, Nadezhda, Svyatko, Svetlana, Tabaldiev, Kubatbek, Teschler-Nicola, Maria, Tishkin, Alexey A, Tkachev, Vitaly V

“…By sequencing 523 ancient humans, we show that the primary source of ancestry in modern South Asians is a prehistoric genetic gradient between people related…”
Get full text

Rationale for Targeted Confectionery Products for Children over Three Years Old by Misteneva, Svetlana, Savenkova, Tatyana, Demchenko, Elena, Shcherbakova, Natalia, Gerasimov, Timofey

“…Introduction. According to the World Health Organization, unhealthy diets are a major risk for noncommunicable diseases. These risks begin in childhood and…”
Get full text

The Use of Milk Protein in the Production of Jelly Products by Крылова, Эмилия, Krylova, Emilia, Савенкова, Татьяна, Savenkova, Tatyana, Руденко, Оксана, Rudenko, Oksana, Маврина, Елена, Mavrina, Elena

“…According to the most progressive views on nutrition, the composition of food products should involve certain vital nutrients, hence the rapid development of…”
Get full text

CONFECTIONERY GOODS FOR HEALTHY DIET by Dorn, Galina, Savenkova, Tatyana, Sidorova, Olga, Golub, Olga

“…Abstract only…”
Get full text

TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES by Savenkova, T. V., Soldatova, E. A., Misteneva, S. Yu, Taleysnik, M. A.

“…The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality…”
Get full text

PHYSICAL AND CHEMICAL FEATURES OF DYNAMIC OF POLYMERIC FLUID by Karimov, Alexander R., Taleysnik, Mikhail A., Savenkova, Tat’yana V., Aksenova, Larisa M., Gerasimov, Timofei V.

“…In order to determine the nature of processes of the dynamic polymer flow with simple chemical reactions in two-dimensional cylindrical geometry, objects — a…”
Get full text

MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS by Savenkova, T. V., Karimov, A. R., Taleysnik, M. A., Gerasimov, T. V., Kondratev, N. B.

“…The formation of food liquid medium structures containing at least 70 % of disperse particles with high dispersiveness has been considered. The possible…”
Get full text